This Cranberry Cherry Crisp could truly not be easier and has the added bonus of being Vegan & Gluten Free! What a perfect holiday dessert, that is also pretty healthy! Lot of antioxidants and fiber!
If you’ve been following my blog for any length of time, then you know that my Mom is severely gluten and lactose intolerant! I usually try to make her a special dessert that she can eat, because she can eat none of the goodies that the rest of us enjoy!
What could be more festive this time of year than Cranberries? Ocean Spray has named them the official, unofficial fruit of the holidays! Those of you in the US are, I’m sure, familiar with their commercial! I love their characters! They are so funny!
How to make this Easy Cranberry Vegan Cherry Crisp
Sometimes I cheat and use a can of cherry pie filling for this crisp because I had it in the pantry. It is really easy to make your own cherry pie filling, from scratch.
Then add the cranberries a bit more cornstarch, a little sugar and a splash of lime juice! The crisp layers are just oats, almonds, a little sugar, coconut and coconut oil. Mix that all up and press it in the bottom of a casserole dish, reserving some for the top. Spread the cranberry and cherry mixture on the top. Then on top of that, sprinkle the rest of the crisp topping. Pop it in the oven and in about 35 minutes you have a lovely, festive dessert!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. To this end I have published a series of posts on the subject, packed full of information about how to get that big harvest by the end of the season! If you need help in this area, don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!
I hope you enjoyed the recipe today for Cranberry Cherry Crisp! Give it a try! It is so festive! Check out my Rhubarb Crisp here for a another delicious, allergy friendly dessert!
Enjoy! And have fun cooking!
Cranberry Cherry Crisp
For crisp layer
- Mix all ingredients together in a medium bowl. Spread 2/3 of mixture on bottom of casserole.
- Mix all ingredients together. Top crisp layer with all of the filling.
- Sprinkle remaining crisp on top of filling.
- Bake for 30-40 minutes until topping is golden brown, filling is bubbly and cranberries are soft.
- Preheat oven to 350°F